Name: Pumpkin Soup Recipe: Velvety and Warming
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 4 cups pumpkin purée; 1 onion; 3 cloves garlic; 3 cups broth; 1 cup coconut milk or cream; Cinnamon (nutmeg, cayenne); Maple syrup to taste

Introduction

Table of Contents

Pumpkin Soup is autumn in a bowl—deeply savory-sweet, silky smooth, and scented with warm spices that make the house smell like a cozy hug. This is not the overly-sweet version; it’s perfectly balanced, restaurant-quality, and surprisingly easy. Presented in a white ceramic bowl, optionally garnished with toasted pepitas, a swirl of cream, and fresh sage, this Pumpkin Soup offers a gorgeous orange hue and elegant aesthetic that elevates any fall table.

Ingredients

For the Pumpkin Soup (serves 6):

2 tbsp olive oil or butter
1 large onion, diced
3 cloves garlic, minced
1 tsp fresh ginger, grated (optional)
4 cups pumpkin purée (canned or 3½ lbs fresh sugar pumpkin, roasted)
3 cups vegetable or chicken broth
1 cup coconut milk or heavy cream
1 tsp kosher salt
½ tsp black pepper
½ tsp cinnamon
¼ tsp nutmeg (freshly grated if possible)
⅛ tsp cayenne or pinch red pepper flakes (optional heat)
1 tbsp maple syrup or brown sugar (to taste)

For Serving:

Toasted pepitas (pumpkin seeds)
Crème fraîche or Greek yogurt
Fresh sage or thyme
Crusty bread

Suggested Aesthetic: Serve in white ceramic bowls with colorful garnishes

Step-by-Step Process

In a large pot, heat oil/butter over medium. Add onion; cook 6–8 minutes until soft and golden.
Add garlic and ginger; cook 1 minute until fragrant.
Stir in pumpkin purée, broth, coconut milk/cream, salt, pepper, cinnamon, nutmeg, and cayenne.
Bring to a simmer; cook 15 minutes, stirring occasionally.
Blend until completely smooth (immersion blender is easiest).
Taste—add maple/sugar if needed for balance.
Adjust thickness with extra broth if desired.
Serve hot with garnishes.

Tips for Better Pumpkin Soup

Use sugar pie pumpkins or canned 100% pumpkin—NOT pie filling.
Roast fresh pumpkin halves at 400°F for 45–60 min—deeper flavor.
Sauté onions until truly golden—builds sweetness.
Blend while hot (vent lid!)—gives the silkiest texture.
Finish with a touch of acid (lemon or vinegar) off heat—brightens everything.
Make a day ahead—flavors deepen beautifully.

Variations and Customization

Classic Creamy: Use heavy cream + top with browned butter sage.
Spicy Thai Pumpkin: Add red curry paste + lime + fish sauce.
Healthier Version: Skip cream; use all broth + extra pumpkin.
Vegetarian Roasted Garlic: Add a whole head of roasted garlic.
Kid-Friendly Mild: Skip cayenne and serve with grilled cheese dippers.
Luxe Truffle Pumpkin: Finish with white truffle oil.

Storage and Serving Tips

Day 1–2: perfect velvet texture; Day 3–5: still excellent.
Fridge up to 5 days.
Freezer up to 3 months (cream added after thawing for best texture).
Best reheating method: gentle stovetop with a splash of broth.
Refresh trick: quick re-blend or whisk vigorously.
Ideal serving temperature: hot, but not boiling.
Pair with crusty sourdough, dry Riesling, or spiced apple cider; serve in white ceramic bowls.

Nutritional Information

Based on 6 servings (with coconut milk):

Calories: 190 kcal
Total Fat: 12g
Saturated Fat: 8g
Trans Fat: 0g
Cholesterol: 0mg
Sodium: 620mg
Total Carbohydrates: 20g
Dietary Fiber: 5g
Sugars: 9g
Protein: 3g
Vitamin A: 380% Daily Value
Vitamin C: 15% Daily Value
Calcium: 6% Daily Value
Iron: 15% Daily Value

Note: Naturally vegan with coconut milk.

Conclusion

This pumpkin soup is pure fall magic—simple ingredients that transform into the creamiest, most flavorful bowl you’ll crave all season. One spoonful and you’ll understand why people fight over the last ladle. Keep a can of pumpkin in the pantry and you’ll always be 25 minutes away from the coziest dinner imaginable.